Royal Icing Recipe for 30 Servings

Instructions:

1. Sift the confectioners' sugar into a large mixing bowl to ensure ultimate smoothness and prevent lumps.
2. Add the meringue powder to the sifted confectioners' sugar in the bowl. Whisk briefly to combine the dry ingredients.
3. Gradually add the 1/2 cup (120ml) of warm water to the sugar and meringue powder mixture. Stir thoroughly with a spoon or spatula until a smooth, paste-like base forms and all powdered ingredients are fully dissolved. This initial dissolving is crucial for a crack-free finish and prevents grittiness.
4. Stir in the clear vanilla extract and the light corn syrup (if using). The corn syrup adds a subtle sheen and helps prevent brittleness, contributing to a more tender bite.
5. Using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the mixture on medium-high speed for 5-7 minutes. Continue mixing until the icing is bright white, glossy, and holds stiff peaks when the beater is lifted. Be careful not to over-mix, which can incorporate too much air and lead to a brittle finish.
6. Adjust the consistency of the royal icing as needed by adding the extra warm water, one tablespoon at a time, until the desired piping or flooding consistency is achieved. For piping, it should be firm enough to hold its shape; for flooding, it should spread smoothly but not run off the cookie edge.